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Cocoa Banana Pancakes
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Source: https://recipheon.com/en/recipes/breakfast/cocoa-banana-pancakes
About this recipe
Cocoa banana pancakes are a soft skillet breakfast made with flour, eggs, cocoa powder, banana, and baking powder. Ripe banana gives the batter natural sweetness and moisture, while cocoa adds a gentle chocolate flavor without turning the meal into dessert. The batter should be thick but easy to spoon, so mix it only as long as needed. Cook the pancakes over medium heat because cocoa batter can brown more quickly. Serve as soon as they are done, while they are warm, soft, and slightly springy.
Ingredients
Batter
150 g all-purpose flour
2 eggs
1 tablespoon cocoa powder
1 banana
1 teaspoon baking powder
Steps
Peel the ripe banana and mash thoroughly with a fork. Mix with the eggs, breaking up larger pieces of fruit.
Combine the flour, cocoa and baking powder, then add to the wet base. Mix just until evenly combined, with no dry flour. The batter should be thick but possible to spoon out and flatten.
Heat a nonstick frying pan suitable for cooking without added fat over medium-low heat. Add small spoonfuls and flatten them so the centers are not too thick. Cook for 2–3 minutes per side. Turn only once the edges are set and each pancake lifts in one piece; cocoa makes color alone difficult to judge.
Cut open the first pancake to check: the center should be soft but contain no raw flour paste. If the base becomes dark before the center cooks, lower the heat and finish more gently. Serve the cooked pancakes immediately.
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